Aloo Kachori

Kachori dough


  • 2.25 cups all-purpose flour
  • 1/4th cup vegetable oil
  • A pinch of gram flour
  • Water


  1. Add oil to flour and mix it well till the mixture becomes smooth and tight enough that you can make balls out of it
  2. Add water to it and knead well. The dough should be soft and not very hard
  3. To make the dough very soft, after kneading, throw the dough ball a few times on the plate
  4. Keep the dough in a container covered with cotton cloth for 15-20 min

Kachori filling


  • 3 medium-sized boiled mashed potato
  • 1 chopped onion
  • 3 cloves of minced garlic
  • 2 finely chopped green chillis
  • Salt
  • Black pepper
  • Black salt
  • Dry mango powder
  • Garam masala


  1. Sauté garlic, onion and green chili till they turn golden brown
  2. Add mashed potatoes and cook the mix a bit more (remember to drain out potato a bit)
  3. Add all the dry ingredients and give it a good mix
  4. If it is still too soft, add flour to bind it
  5. Make small balls for the kachoris and keep the filling ready

Making Kachoris:

  1. Take small dough balls, press it to flatten it and then add small filling (in the shape of a ball) to it. Close the dough balls like we close momos/dumplings. Once the kachori ball is ready, slightly flatten it and then these kachoris are ready to fry
  2. Heat the oil and fry the kachoris on medium flame. Keep turning the kachoris in between to ensure it cooks well from both the sides. As the kachoris turn golden brown, it is good to take out and serve

Serving Suggestions:

The kachoris taste best with:

  • Onion chutney (grated onion with coriander leaves)
  • Tamarind chutney
  • Mint coriander chutney

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